Miz Helen's Country Cottage

Beirocks (German Stuffed Bun)

Every year around March Madness Time our family and friends like to get together and make Beirocks. They are a great little bun that is filled with meat, vegetables and great flavor, perfect for a nice round of Basketball or just a great visit with family and friends. Beirocks originated in Russia known at that time as Pirogi, it made its way to Eastern Europe and the German's renamed the little bun a Beirocks. They eventually migrated to the mid western United States and became very popular in Kansas and Nebraska. We lived for a time in Kansas and our youngest son and his family still live there. I was hooked on Beirocks the first time I ever had one and have made many recipes through the years, but this by far is the best.

These Little Beirocks Buns

Are Additive!

We Start With A Great Dough

In Kansas They Call This The "Tupperware Dough" Because

It Is Mixed In a Mix- N- Fix Tupperware Bowl

I Have A Tupperware Fix-N-Mix That I Have Hung On To Through The Years. I Understand The Company Doesn't Make Them Anymore. So If You Have One or Can Find One Hang On To It!

That Yeast Will Bubble Up In The Center Of The Flour

While The Dough Is Setting We Prepare The Filling

The Dough Is Ready To Knead

Knead The Dough and Let It Set

Now You Call The Family and Friend In The Kitchen

Give Every Their Dough To Roll Out and Fill

Roll Them Out Into Flat Little Circles

Fill and Close

Time To Bake

Hot Out Of The Oven

Beirocks (German Stuffed Bun)

Miz Helen's Kitchen

4 to 6 Dozen Medium Size Buns

Ingredients

Filling

3 pounds ground chuck

3 pounds hot sausage

2 packages Dry Onion Soup Mix

3 (27 ounce) cans Sauerkraut

1 (10 ounce) Instant Potato Flakes

Dough

9 cups all purpose flour

4 eggs, beaten

1/2 cup sugar

1-1/2 scalded milk

1-1/2 cups water

1 teaspoon salt

2 packages instant yeast

2 sticks (16 tablespoons) butter, melted

Directions

The Filling

In a large skillet, brown the chuck and hot sausage until just browned.

Add the Dry Onion Soup Mix making sure it is well mixed.

Add the 3 cans of Sauerkraut, and mix well.

Add the Instant Potato Flakes and mix well.

Cook for about 5 minutes on medium heat.

Remove from heat and set aside until ready to use for the filling.

"The Tupperware Dough"

In a Tupperware Mix-N-Fix Bowl or any large plastic bowl, measure 9 cups unsifted flour. Make a well in the bottom of the bowl.

Scald 1-1/2 cups milk then add 1-1/2 cups of water to the milk to cool it down, set aside.

Sprinkle the yeast on the top of the liquid. DO NOT MIX, seal, burp and set in warm water for about 30 minutes. The seal will pop off when the dough is ready about 30 minutes. If you are using another kind of plastic bowl, just seal the top with a plastic wrap and set it in the sink with some warm water. for about 30 minutes.

While you are waiting, melt the 2 sticks of the butter.

After the 30 minute time:

Take the bowl out of the water and remove the covering.

Pour the butter into the well and mix into the yeast then carefully gather in the flour until you have gathered in all of the flour and a dough has formed.

Replace the seal or the covering on the bowl again and set it in some warm water in the sink. Let the dough set for about 40 minutes, until the dough is doubled.

Turn the dough out to a floured surface and knead for about 10 minutes.

Pinch off a small piece of dough and roll it out flat, then add two tablespoons of the filling, fold in the sides and pinch the top closing the bun.

Place on an un-greased baking sheet and bake for 350 degrees for 20 to 30 minutes, until golden brown.

I sure hope that you and your friends and family enjoy these little Beirocks Buns as much as we do, making memories is always a good thing! Thanks so much for stopping by to spend some time with us we always look forward to your visits. Hope you have a great week and come back to see us soon!

Miz Helen, coming to your blog is quite an adventure, not to mention linking up! I love these delicious and addictive Beirocks Buns, and your stories behind each and every recipe. Can't wait to try making the buns, thank you for sharing!

Live in a small town in Tx where a lady opened a bakery and had something so similar to this that she sold for breakfast buns. She closed soon after due to a sever illness and I was never able to find anything as close as this sounds. But, how do i replace the sauerkraut? I'm German but absolutely detest the taste. Can I just leave it out or replace with something else. Thanks, I came over for the dump cake and was so happy to find this. I'll be back.

Hi Glasslass,I have never made the Beirocks without the sauerkraut, but I am sure you could leave it out and it would be fine, it would just have a different flavor, which is what you are looking for, so it might be fine for you. I don't have any idea what you might substitute. If you make them without the sauerkraut, be sure to come back and let us know how they turn out. Enjoy the recipe and thanks so much for stopping by!Miz Helen

Post a Comment

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!Miz Helen

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home, stay and have a cup of tea. We will be sharing, Miz Helen's Kitchen where we have simple family friendly, meal plans, and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here, leave me a note I love hearing from you!

All posts on this blog are original content and may not be copied or paraphrased. You may use one photo with a brief description and a link back to my blog for roundups and collections. A comment on the post or an email is appreciated when using my photos.This blog was created for entertainment purposes only. Read my full disclosure here